Bamia: Meat & Okra Stew
Our Bamia is a thicker soup as opposed to chili. We ladle it over an olive oil/ vermicelli mix similar to Rice-A-Roni. Instead of the Baharat, you can substitute the following: 1/2 t Cumin, 1 t Coriander and 1/8 t Allspice.
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- 2 tablespoon(s) Olive oil
- 2 pound(s) Stew meat or Lamb 1/2 in cubed
- 1 med Onion fine chop
- 4 clove(s) Garlic minced
- 2 tablespoon(s) Baharat
- 1 teaspoon(s) Salt
- 1/2 teaspoon(s) Pepper
- 6 ounce(s) can Tomato Paste
- 10 cup(s) Water
- 28 ounce(s) canned Petite Diced Tomatoes
- 2 pound(s) Okra
- In large saucepan brown the meat in the olive oil. (If meat becomes too wet, wipe pan out with paper towel. Use additional T oil and bring back up to heat.)
- Add onion & garlic to meat. Saute till soft. 5 min.
- Add spices. Saute til aromatic, 30 seconds.
- Add tomato paste (with a little of the water) until well blended. Add in the rest of the water, diced tomatoes and okra. Bring to boil.
- Reduce heat to low. Partially cover. Cook 1 hour. Uncover and cook 1/2 hour more or until meat is tender and done.
- The sauce should thicken as it cooks. If not, add a bit of corn starch/water slurry.
- Serve over rice.
This recipe is a personal recipe added by MichelleM227 and has not been tested or endorsed by MyRecipes.
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Bamia: Meat & Okra Stew Recipe at a Glance
- COURSE: Main Dishes